Thomas County cat. [volume] (Colby, Kan.) 1885-1891, 1887-02-24
lMpnovep pAlRYINo.

IMPROVED DAlRYiN0.
sAs Necessity - > C,eesr Sympathy Ne
twesa RArmess sud 0anafAetursrs.
Progress among Western farmers has
few Il any more interesting features
than the Improvement manifest in the
lairy industry. Butter-making was
formerly confined to the farmers kitch-
en-. where the milk from few roaming
cows was set in poorly-sclected situa-
tons in wide crooks or shallow pans.
A dash churn served to make the but
ter; the finger was the only thermome-
ter. A wooden bowl and ladle were
the instruments to further kill the
grain and quality Of the butter. COM
mon coarse salt was added to the much
abused article, and the greasy rolls
were done up in nice clean cloths. At
the store of the country merchant,
these rolls were tumbled into an indis-
crimlnate mass of all shades of white
and yellow. From them they took
long ride in wagons. cars and boats.
with the temperature ut the melting
point. Last but not least. the suffer-
ing consumer was reached, and his
tastes were 80 uneducated that the ar
ticle was taken along with other neces-
saries.
With combined dairying came in bet
ter practices, Fine, uniform butter,
coming from these places in considers
bic bulk, began to educate. not only
the taste of consumers, but the eye and
methods of the dairy trade. Associated
dairying has now spread to nearly all
parts of the Northwest. and markets
are furnished with great quantities of
creamery, factory and dairy products
of high and uniform quality. More
and better goods are furnished the
markets than could have been pro-
duced under the old system. Practical
experience, with much aid from SCI
ence, has enabled associated butter and
cheese making to be carried to high
err degree of perfection. The work
inside many of these establishments is
carried on with system and accuracy,
which, aided by marvellous improve
ments in methods of transportation.
enables them to lay down prime goods
in New York or Boston. The patrons
who furnish the cream have only a
partial connection with the process of
the manufacture, and, in too many
eases. are not abreast with the times
in progressive dairying. The cattle
arc not improved to produce more
milk or butter. The milk or butter
producing capacity is very often les
sened, rather than increased, by breed
ing for looks. The average creamery
has very little influence over the breed
ing toward the dairy type
Feeding for milk and butter is not
attended to, as it would if farmers and
manufacturers were in more close SYM
pathy. The questions Of water. shelter
and pasture do not receive attention
as they would if advanced dairying was
universally appreciated
The new generation of Western
farmers is growing up without fully
keeping pace with the great improve
ments in dairying. They DO not ap-
preciate the necessity Of painstaking
care While there is Improvement in
the butter supplied in the markets. the
farmers are comparatively slow in i'm
proving the small part they manufsct-
ure for their own tables Improved
ehurns, Thermometers, small lever
butter workers and refrigerators are
very slow in finding their WAY into the
farmers home. Books and newspapers
aid, but more interest should be taken.
that farmers learn how to produce finer
milk and cream, and to make gilt
edged butter for use in their own fami-
heS-PraiYie Farmer.